Wine : 2009 Verdejo
Blend : 75% Verdejo 25% Viognier
Analysis Alcohol : 13.5%
R.S : 0.05%
P.H : 3.71
F SO2 : 35ppm
T SO2 : 125ppm
Cellar Skin contact : none
Yeast : Vin 13
Fermentation : stainless steel
Lees Ageing : 3 months on fine lees
Harvest Data : Harvested September 9th at 21.5 brix
Winemakers Notes: Picked in the early hours of the morning, the fruit is whole cluster pressed and transferred to tank for natural settling for 24 hours. The clear juice is racked off the solids and inoculated with Vin 13 yeast. Fermentation takes place over three weeks at an average temperature of 55 degrees. Upon completion the wine is racked again, topped off and sulfured to prevent the onset of secondary fermentation.
The wine was matured on the fine lees for three months prior to bottling with regular stirring of the yeast every 1-2 weeks.
Prior to bottling the wine was both protein and cold stabilized and sterile filtered through a 0.45 micron plate and frame filter. Wine was bottled December 17th [303 cases produced].
A very tight and focused wine with good acid; displaying aromas of cut grass and grapefruit. Good minerality on the palate with flavors of green apple and lime.
This wine may be enjoyed young but will continue to improve over the next 1-2 years